Pastry Chef Christina Tosi is famous for her unique style of baking at Milk Bar in New York City. Compost Cookies® are one of the most popular items on the menu. Combining a sweet cookie dough with chocolate and butterscotch chips, potato chips and pretzels, these cookies are like no other. Crunchy, chewy, sweet and salty - you'll enjoy these over and over again. Chef Tosi uses graham cracker crust in her recipe, but I simplified it by using graham cracker crumbs. Feel free to substitute your own favorite snacks if you like. Depending on the size of your cookies, you'll have to cook them in batches of 4-6. Portion the cookies immediately and refrigerate for at least 1 hour and up to 1 week before baking. They won't turn out perfectly if you bake them right after portioning.

Recipe by Christina Tosi, adapted from milkbarstore.com

Makes 15 - 20 cookies

225 grams (1/2 lb) butter, at room temperature
200 grams (1 cup) granulated sugar
150 grams (2/3 cup tightly packed) light brown sugar
25 grams (1 tablespoon) light corn syrup
1 egg
2 grams (1/2 teaspoon) vanilla extract
225 grams (1 1/3 cups) all-purpose flour
2 grams (1/2 teaspoon) baking powder
1.5 grams (1/4 teaspoon) baking soda
4 grams (1 teaspoon) kosher salt
150 grams (3/4 cup) mini chocolate chips
100 grams (1/2 cup) butterscotch chips
47 grams graham cracker crumbs (about 3 graham crackers, pulverized in food processor)
40 grams (1/3 cup) old-fashioned rolled oats
5 grams (2 1/2 teaspoons) ground coffee
50 grams (2 cups) potato chips, preferably Cape Cod brand
50 grams (1 cup) mini pretzel twists

1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, add the chocolate chips, butterscotch chips, graham cracker crumbs, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.

4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.

5. Press green button to begin preheating for 4-5 minutes. Meanwhile, arrange 4-6 cookies in Zones 1, 2 and 3 of Brava metal tray. When Brava is preheated, slide metal tray into top shelf and press green button to continue cooking. The cookies will puff, crackle and spread.

6. Cool the cookies completely before transferring to a plate or airtight container for storage. At room temperature cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.